Rick Stein At Home spatchcocked chicken with tarragon - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein At Home spatchcocked chicken with tarragon By You Magazine - September 12, 2021 A spatchcocked chicken roasts much quicker and every part is evenly cooked. James Murphy SERVES 4-6 1 free-range chicken (about 1.75kg) 90g butter, softened 3 or 4 tarragon sprigs, leaves stripped from stalks and chopped 2 large garlic cloves, grated or very finely chopped Salt and black pepper GRAVY 75ml white wine 300ml chicken stock 30g cold butter, cubed 2 tarragon sprigs, leaves stripped from stalks and chopped Preheat the oven to 200C/180C fan/gas 6. To spatchcock the chicken, place it on a board, breast-side down. Using poultry shears or heavy scissors, cut down either side of the backbone and remove it. Turn the bird over and press down to flatten. Mix 75g of the butter with the tarragon and garlic. Loosen the skin on the chicken breasts and thighs, then gently use your fingers to create a pocket between the meat and skin. Spread the mixture over the meat taking care not to break the skin. When well covered, smooth the skin down. Anoint the outside with the remaining butter and season all over. Place the chicken in a roasting tin that’s just large enough to hold it. Roast for 40-50 minutes or until the internal temperature is 70C. Remove from the oven, place it on a warmed plate and cover with foil. Leave to rest for 5-10 minutes. To make the gravy, place the roasting tin on the hob and add the wine. Allow it to bubble up and boil, then add the stock. Stir to lift any tasty bits that have stuck to the tin and reduce heat to a simmer. Season to taste and whisk in the butter a cube at a time and add the tarragon. Serve with the chicken, sautéed potatoes and green beans or a salad. TIP Keep the bones to make stock. You can freeze them to use later. Now buy Rick’ s book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 26 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved